Ingredients

500g plain flour 250g blanched almonds 250g unsalted butter, room temperature, chopped 320g dried figs, finely chopped 120g sultanas 200ml stringybark honey Rind of 1 lemon, finely grated 20 cloves, heads only, ground 1 teaspoon ground cinnamon 1 tablespoon Pedro Ximinez sherry 250g pure icing sugar, sifted

Description

Preheat The Oven To 200C Toast The Flour By Spreading It Thinly Over 2 Baking Trays And Baking For 12 Minutes Or Until Golden, Then Place In A Large Mixing Bowl. Spread The Almonds On A Baking Tray And Bake For 8 Minutes Or Until Toasted, Then Remove And

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